Rumour has it that it’s the sous chef rather than the head chef who runs the brigade. That’s because, in big kitchens at least, the head chef has other fish to fry.
Certainly, the role of sous chef is challenging, as you'll be expected to make sure the brigade is producing top-quality cuisine and that chefs with talent are trained and developed. In addition, you’ll have to take charge of the kitchen in the head chef’s absence.
- Running the kitchen when the head chef is away
- Ensuring your brigade has high culinary standards
- Managing food purchasing and storage
- Maintaining a safe and hygienic kitchen environment
- Helping create new recipes and write menus
- City & Guilds diplomas in professional cookery
- BTEC HND in professional cookery
- A foundation degree in culinary arts
- Health and safety and food hygiene certificates